This delectable New Orleans-style shrimp and Grits recipe will leave you licking your plate and longing for more. The shrimp are skillet-cooked with Cajun seasoning, red pepper, green onions, crisp bacon, and garlic, and all spooned over a bed of creamy, cheesy cheddar grits.
This classic southern dish comes together quickly and is a favorite among family and friends. Serve with collard greens, sweet potato cornbread, or fried okra.
Ingredients needed
See the complete list of ingredients below on the recipe card.
- Grits: preferably quick-cooking grits. See more below about grits.
- Seasonings: Cajun seasoning, ground cayenne pepper, salt, and freshly ground black pepper
- Butter: unsalted or salted. If using salted, omit the added salt.
- Heavy cream: in a pinch, use half and half
- Cheddar cheese: sharp or white are good choices
- Bacon: smoked and nitrate-free if you can get it
- Shrimp: 21-25 count is a good choice. See more below about the shrimp.
- Vegetable oil: canola or olive oil
- Vegetables: red bell pepper, green onions, and garlic
- Chicken broth: or vegetable broth, low-sodium is best
- Worcestershire sauce: just a touch
- Lemon juice: fresh is best
How to make Shrimp and Grits
This is just the nutshell version of the recipe. See the recipe card below for ingredients and complete directions.
Boil the water in a medium saucepan over medium-high heat. Reduce the heat to medium-low and whisk in the grits and salt. Cook until tender, then remove from the heat. Stir in the butter, cream, and cheddar cheese.
Meanwhile, peel the shrimp, remove the tails, and devein if you have not already done so. In a large skillet over medium heat, cook the bacon until crispy and chop. Do not clean the skillet or remove the bacon grease.
Over medium heat, add the shrimp and sprinkle with Cajun seasoning and cayenne pepper. Cook for about one minute per side. Remove and place on a plate.
Heat a little canola oil over medium heat. Add the red pepper and cook for one to two minutes. Add the green onion and garlic and cook for an additional minute. Spoon the bacon and shrimp back into the skillet.
Add the chicken broth, Worcestershire Sauce, and lemon juice to the skillet and stir to combine. Spoon over the cheesy grits and serve immediately with hot sauce.
The Right Grits Are Important
You are likely not from the South if you don’t know what grits are. Grits are made from ground corn, usually dent corn. This particular corn is more starchy and less sweet than most varieties, producing a smooth and creamy texture when cooked.
There is very little difference in flavor between white corn and yellow corn grits. Just that white corn makes white grits while yellow corn makes yellow grits. From there, you will find three types of grits: stone ground, quick, and instant.
Stone Ground Grits: are coarsely ground, producing more corn flavor but less creaminess. Since they are less processed, store them in the freezer. They take about 40 minutes to cook, so plan accordingly.
Quick Grits: are ground much finer than stone ground grits. These grits cook up creamier and smoother than stone ground grits. They cook up in about 5-7 minutes. Find them in the same grocery aisle as the oatmeal. These are the grits that I use for this recipe.
Instant Grits: are precooked and dehydrated, so all you need to do is add boiling water. They are in little paper packets like instant oatmeal. Instant grits have less flavor than stone-ground or quick grits. They are perfect for a quick breakfast, but I do not suggest them for this recipe.
Preparations Tips
- Quick grits work best for this recipe. Boil the water, then add the salt and grits. Bring back to a low boil and stir to combine. Cover, turn to a simmer, and cook until tender and creamy. Stir in the cream, butter, and sharp cheddar. It is just that simple.
- Use good-quality smoked bacon, and don’t throw out the bacon grease. If you prefer, add a little andouille sausage.
- Use wild-caught peeled, deveined shrimp. Place them over medium heat in the bacon fat. Don’t overcook them. They only need about one minute on each side. They will be added back to the pan in the second part of the recipe.
- Sprinkle the seasoning on the shrimp while it is in the pan. It is easy to do and works to sear into the shrimp.
- Serve this recipe as soon as possible. Shrimp do not reheat well, and can become overcooked and rubbery.
Best Shrimp To Use
I purchase 21-25 count per pound wild-caught shrimp for this recipe. Chances are they are frozen or previously frozen (then thawed for sale). Almost all shrimp come frozen, even if presented at your neighborhood seafood counter (unless you live on the coast).
They may come peeled and deveined, saving you a little time. These shrimp are the perfect size for this recipe and are super tasty.
Storage and Reheat
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat at 50% power in 30-second intervals in the microwave until warm or on the stovetop over low heat.
To freeze, first cool completely. Then, freeze the shrimp and grits in separate freezer containers for up to 3 months. Thaw in the fridge overnight and reheat at 50% power in 30-second intervals in the microwave until warm or on the stovetop over low heat.
More Shrimp Recipes
Shrimp and Grits Recipe
Ingredients
Cheesy Grits
- 1 cup quick cooking grits
- 4 cups water
- 1/4 teaspoon salt
- 3 tablespoons butter
- 2 tablespoons heavy cream
- 1 1/2 cups shredded sharp cheddar cheese
Shrimp
- 6 slices smoked bacon
- 1 pound large shrimp peeled and deveined
- 2 teaspoons Cajun seasoning
- 1/8 teaspoon ground cayenne pepper
- 1 tablespoon vegetable oil
- 1 red bell pepper finely chopped
- 3 green onions chopped
- 3 cloves garlic minced
- 1/4 cup low sodium chicken or vegetable broth
- 1 teaspoon Worcestershire Sauce
- 2 teaspoons lemon juice
Instructions
- Bring the water to a boil; add the salt and slowly add the grits. Cover and cook over low heat for 5-7 minutes or until smooth and creamy. Remove from heat, and stir in the butter, cream, and cheddar cheese.
- In a large skillet over medium heat, cook bacon until crispy. Place on paper towels to drain; reserving bacon grease. Coarsely chop bacon once cooled. Add shrimp to bacon grease over medium heat. Sprinkle with Cajun seasoning and cayenne pepper. Flip the shrimp after one minute, and cook for an additional minute. Remove to a plate.
- Add vegetable oil to a skillet over medium heat. Add red pepper and cook until slightly tender; 2-3 minutes. Reduce heat to medium-low. Add green onions and garlic and cook for 1 minute. Add chicken broth, Worcestershire Sauce, and lemon juice to the skillet, and stir. Return shrimp and bacon to the skillet and heat for 1 minute.
- Spoon the cheesy grits into a bowl and add the shrimp mixture. Serve immediately.
Video
Notes
- Quick grits work best for this recipe. Boil the water, then add the salt and grits. Bring back to a low boil and stir to combine. Cover, turn to a simmer, and cook until tender and creamy. Stir in the cream, butter, and sharp cheddar. It is just that simple.
- Use good quality smoked bacon, and don’t throw out the bacon grease. Or, if you prefer, add a little andouille sausage.
- Use wild-caught peeled, deveined shrimp. Place them over medium heat in the bacon fat. Don’t overcook them. They only need about one minute on each side. They will be added back to the pan in the second part of the recipe.
- Sprinkle the seasoning on the shrimp while it is in the pan. It is easy to do and works to sear into the shrimp.
- Serve this recipe as soon as possible. Shrimp does not reheat well. It can easily get overcooked and rubbery.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat at 50% power in 30-second intervals in the microwave until warm.
Nutrition
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Justine
OMGGGGGG sooooooo delicious! THIS is the best shrimp and grits recipe. So much flavor!
Paula
Southern comfort food at it’s finest! We loved this shrimp & grits!
Andrea
Is it Cajun or creole seasoning?
Beth Pierce
You can use either one. I prefer Creole but is is good with both.
Genevieve
The creamy grits pair perfectly with the flavorful and tender shrimp. The combination of savory and slightly spicy flavors creates a mouthwatering experience that is simply irresistible.
Beth Pierce
I agree, Genevieve! It is delicious!
Linda
The bacon is a game changer! Loved this recipe!
Veronica
This was such a treat. Cheesy options are my favorite and I just love shrimp. This was a big hit! Thanks for such an amazing combo recipe.
Beth Pierce
You are most welcome, Veronica!
Angela W
This was so delicious!! Felt super authentic and like I was back at my favorite Southern restaurant. The grits turned out perfectly – so creamy and had the best texture!
Ned
This is one of my favorite dishes and your recipe was incredible! Thank you so much!
Beth Pierce
The pleasure is all mine, Ned!
Gail Glymph
YUUUMMMM! And, so quick and easy! I made 1 small tweak to avoid using the Cajun seasoning, I used 1 cup pepper jack cheese, in the grits. Even tho hubby is native to SC, he’s not a fan of low country cooking. Ironically, I’m an Iowa farm transplant to the South, and I’m wild about low country cooking, especially shrimp and grits. Your recipe is much simpler and faster than what’s used previously, and hubby said much better! THANK YOU!
Beth Pierce
That is great, Gail! I am so glad that you and your husband liked the shrimp and grits!
Mimi
Thank you for the great shrimp and grits recipe! My family members loved it! Much tastier than our local restaurants.
Beth Pierce
You are most welcome, Mimi! So glad that everyone liked the shrimp and grits.
Dana
This is incredible! I’d never made shrimp and grits until now and this was a lot easier than I’d anticipated. Thanks for the thorough directions and the wonderful recipe!
Beth Pierce
You are most welcome, Dana!
Shelby
This meal is so delicious! I love the shrimp and all the southern flavors. Just yum!
Trevor
I made this shrimp and grits for dinner last night and my whole family loved it! Full of that southern flavor we love!
Beth Pierce
Thanks, Trevor! We love it too!
Angela
One of my absolute favorite recipes! This always turns out perfect and is truly comfort food at it’s best!
Beth Pierce
Thank you, Angela! So glad that you like the shrimp and grits! It is one of my favorite dishes.
Dawn Fesik
Can corn meal be substituted for the grits. I’m in Canada and have never in my 60 years of cooking seen grits at any store. Would really love to make for hubby.
Beth Pierce
No I do not think that will work. Have you tried checking amazon?
Amy
I used polenta instead of grits and it came out amazing.
Gerlieve Oliver Thomoson
This looks simple to complete and delicious.I will return to this recioe again. Hint: I think the gravy should be a tad thicker, but that’s my opinion.